Cut a slit lengthwise in each banana pepper, cutting to, but not through, other side. Remove seeds. Combine cheese and next 6 ingredients. Spoon mixture evenly into each pepper, and wrap each with 2 bacon slices; secure with wooden picks.

Place peppers on a rack in a broiler pan. Broil 5 1/2 inches from heat 4 to 5 minutes on each side or until golden. Makes 6 to 8 servings.

Stir together cheese, mayo, half of the olives, peppers and garlic powder. Spread into 9 inch pie plate and bake at 350 degrees for 20 minutes. Sprinkle with remaining olives, tomato, and green onions in 3 rings, starting near the outer edge of the dish. Serve warm with chips.

Cut the crusts off bread slices, then cut each piece into three equal rectangles. In a medium bowl, combine cream cheese, garlic powder, parsley, pepper, and Italian seasoning. Spread an even, thin layer of the cream cheese mixture on each bread rectangle, and roll it up, starting with the short side.

Cut each slice of bacon in half crosswise, and wrap a half slice of bacon around each of the bread rolls. Secure the rolls with toothpicks and arrange on prepared baking sheet. Bake at 375 degrees until the bacon is crisp, 8-11 minutes.

Makes 25 appetizers.

Notes: To freeze ahead, prepare rolls, then freeze in single layer on cookie sheet without baking them. Store in freezer for up to 3 months. Store in single layer in freezer containers, separating layers with waxed paper. Bake at 375 degrees for 11-16 minutes until hot and browned.